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Twice-baked potatoes have surged in popularity over the years as a go-to comfort food, celebrated for their hearty and satisfying nature. These delectable spuds offer a unique twist on classic baked potatoes, featuring a creamy, flavorful filling that is as versatile as it is delicious. Among the myriad of ways to prepare them, Cheesy Broccoli Bliss Twice-Baked Potatoes stand out as a particularly nourishing option. Combining the richness of cheese with the fresh, vibrant flavor of broccoli, this dish transcends the ordinary, making it an appealing choice for any meal, whether it’s a cozy family dinner or a festive gathering.

Roasted Broccoli and Cheese Twice-Baked Potatoes

Discover the ultimate comfort food with Cheesy Broccoli Bliss Twice-Baked Potatoes! This delicious dish elevates the humble baked potato, featuring a creamy filling that combines sharp cheddar cheese and vibrant broccoli for a nutrient-packed treat. Perfect for family dinners or festive gatherings, these fluffy spuds are customizable to suit any palate, making them an ideal canvas for culinary creativity. Indulge in a guilt-free meal that satisfies both taste buds and health goals!
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Ingredients
  

4 large russet potatoes

2 cups fresh or frozen broccoli florets

1 cup shredded sharp cheddar cheese (plus additional for topping)

½ cup sour cream

4 tablespoons unsalted butter, softened

2 cloves garlic, minced

1 teaspoon onion powder

Salt and pepper, to taste

2 tablespoons olive oil

Chopped fresh chives or parsley, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Bake the Potatoes: Rinse the russet potatoes under cold water to clean them, then dry with a towel. Using a fork, poke several holes into each potato to allow steam to escape. Rub a small amount of olive oil over each potato and lightly sprinkle with salt. Place the potatoes directly on the oven rack or on a baking sheet and bake for approximately 45-60 minutes, or until they are tender when pierced with a fork.

      Prepare the Broccoli: While the potatoes are baking, bring a small pot of salted water to a boil. Add the broccoli florets and blanch them for 2-3 minutes until they are bright green and tender-crisp. Once done, immediately drain the broccoli and transfer it to an ice bath to halt the cooking process. After cooling, chop the broccoli into small, bite-sized pieces.

        Sauté the Garlic: In a medium-sized sauté pan over medium heat, melt 2 tablespoons of butter. Add the minced garlic to the pan and sauté for about 1 minute, or until fragrant, being careful to avoid burning the garlic.

          Mix the Filling: When the potatoes are fully baked, remove them from the oven and allow them to cool for a few minutes. Carefully slice each potato in half lengthwise, and scoop out the insides into a mixing bowl, leaving about ¼ inch of potato in the skins to maintain their structure. To the bowl, add the remaining 2 tablespoons of butter, sour cream, sautéed garlic, onion powder, chopped broccoli, 1 cup of shredded cheese, and season with salt and pepper to taste. Mix this filling until it is smooth and creamy.

            Fill the Potatoes: Take the broccoli and cheese mixture and spoon it back into the hollowed-out potato skins. Gently press down on the filling to compact it a little and then finish by topping each potato half with a sprinkle of additional shredded cheese.

              Final Bake: Return the filled potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden and the cheese has melted into a bubbly delight.

                Garnish and Serve: Once out of the oven, let the potatoes cool slightly. Finally, sprinkle with fresh chives or parsley for a pop of color and flavor. Serve warm and relish the cheesy broccoli bliss!

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour 30 minutes | 4 servings